MEX­I­CAN TOR­TILLA CHICKEN SOUP

Start to fin­ish: 45 min­utes Serv­ings: 4 to 6

Daily Local News (West Chester, PA) - - FOOD -

IN­GRE­DI­ENTS

For the soup: 2 ta­ble­spoons ex­tra-vir­gin olive oil 2 medium-size onions, chopped 2 cloves gar­lic, minced 1½ tea­spoons ground cumin 1 tea­spoon ground co­rian­der 1 tea­spoon pure an­cho chili pow­der

1 can (14.5 ounces) crushed toma­toes

6 cups chicken broth, prefer­ably low-sodium

Kosher or coarse salt and freshly ground black pep­per, to taste

3 skin­less, bone­less chicken breasts (about 1 ½ pounds)

Canola or veg­etable oil, for pan­fry­ing

6 corn tor­tillas, halved and cut cross­wise into thin strips

Juice of 1 lime To serve (op­tional, pick and choose):

1 or 2 av­o­ca­dos, peeled and diced

1 cup shred­ded Mon­terey Jack cheese

½ cup coarsely chopped

fresh cilantro leaves Salsa or Pico de Gallo 1 lime, cut into wedges

IN­STRUC­TIONS

Heat the olive oil in a large stock­pot over medium heat. Add the onions and gar­lic and sauté un­til ten­der and golden, 5 min­utes. Stir in the cumin, co­rian­der, and chili pow­der and cook un­til fra­grant, 1

minute. Add the toma­toes and chicken broth, sea­son with salt and pep­per, and bring to a sim­mer over high heat. Add the chicken breasts and lower the heat to medium-low. Sim­mer un­cov­ered (don’t let the soup come to a boil), stir­ring oc­ca­sion­ally, un­til the chicken is just barely cooked through, about 12 min­utes. Re­move the

chicken to a plate and let sit un­til cool enough to han­dle. Keep the soup gen­tly sim­mer­ing over medium-low heat.

Mean­while, pour the oil to a depth of 1 inch into a medium-size skil­let and heat over medium-high heat. Line a plate with a cou­ple of pa­per tow­els. When the oil is hot, add the tor­tilla strips in

batches and fry, stir­ring of­ten, un­til they are crisp and lightly col­ored, about 2 min­utes. Re­move with a slot­ted spoon to the plate, and sprin­kle lightly with salt while they are still hot.

Shred the slightly cooled chicken, and stir it and the lime juice into the soup.

La­dle the soup into soup

bowls and top with the fried tor­tilla strips, along with your choice of diced av­o­cado, cheese, cilantro, salsa and lime wedges.

Nu­tri­tion in­for­ma­tion per serv­ing: 291 calo­ries; 95 calo­ries from fat; 11 g fat (2 g sat­u­rated; 0 g trans fats); 65 mg choles­terol; 362 mg sodium; 23 g car­bo­hy­drate; 4 g fiber; 7 g su­gar; 26 g pro­tein.

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